Beef and mushroom empanadas. Light and flaky pastry with a ground beef and mushroom filling make a delicious snack or part of a main dish that are brought to the next level with a chimichurri dipping sauce.
Empanadas are very versatile because they can be made with a range of fillings, from savory to sweet. These empanadas are made with ground beef and mushrooms. I love this filling and by adding the mushrooms, you get an extra serving of vegetables as well as extra vitamins like B & D, antioxidants and potassium. Mushrooms require minimal growing space and water, and are ready to harvest in just a matter of days, making them one of the most earth-friendly and renewable crops available.
Umami (the fifth taste) is created along with the addition of carrots and herbs in a tomato sauce with green olives for extra flavor. I love this blend so much, I think I may have become a ‘blenditarian’ / blend-ǝ-‘ter-ē- ǝn / noun /
one who believes that the mighty mushroom has meaty powers to make meals more delicious, nutritious and sustainable, enabling us to do better for people, palate and planet! Mushrooms are fat free, cholesterol free and low in calories too. To learn more about the blend, visit > http://clvr.li/21Ueeow.
Let’s talk about the chimichurri. If the empanadas weren’t flavorful on their own, this dipping sauce adds that element of freshness with a tiny kick from the red chili. This is the first time for me making empanadas, but it won’t be the last and it won’t be your last either. Cinco de Mayo is next week and this would be the perfect time to make these, but make a lot because they will go fast.
- For the dough:
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup /2 sticks unsalted butter cut into cubes and chilled
- 1 egg room temperature
- 4 tablespoons water
- For the chimichurri sauce:
- 1/2 cup fresh parsley finely chopped
- 2 tablespoons fresh oregano finely chopped
- 1 spring onion finely chopped
- 1 garlic clove finely chopped or grated
- 1 small red chili pepper seeded and deveined, finely chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 cup light olive oil
- For the filling:
- 1 tablespoon vegetable oil
- 2 cups portobello mushrooms finely chopped
- 1 pound ground beef
- 1 small onion finely chopped
- 1 large carrot finely chopped
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves finely chopped or grated
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup tomato puree
- 1/2 cup pitted green olives finely chopped
For the dough:
Add the flour and salt to a food processor and pulse to mix.
Add the butter and egg. Pulse.
While the processor is running add the water 1 tablespoon at a time until it starts to come together and form a ball.
Turn out onto a floured surface, form into a smooth ball, flatten and wrap with plastic wrap. Refrigerate for 30 minutes.
For the chimichurri sauce:
Mix all the ingredients except oil in a bowl, then whisk in the oil. set aside.
For the filling:
Add vegetable oil to a large sauté pan over medium heat until the oil ripples.
Add the mushrooms and cook, stirring often until the start to brown.
Add the beef, onion, carrot, salt and pepper and cook while breaking up the meat until browned.
Stir in the garlic, cumin and oregano and cook for 2 minutes.
Stir in the tomato puree and simmer for 5 minutes until thickened.
Remove from the heat and stir in the olives. Transfer to a bowl and allow to cool to room temperature.
Line a large baking sheet with parchment paper.
Preheat oven to 350 degrees F.
Roll the dough to 1/8 inch thick. Cut out 6 inch circles.
Put meat into center of dough circle, brush egg wash around edges and fold in half. Press edge with a fork to seal.
Line them all up on the baking sheet and brush all over with egg wash.
Bake for 25-30 minutes or until golden brown.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.